Nordic Food Producer 2017
Faroe Islands, Dimunargardur
The family's livelihood is what the island can provide: sheep, cows, poultry, seabirds and produce. All of which is produced using traditional techniques in innovative ways and with respect for the environment. Their products are sold on the mainland, where they have a reputation for unique quality and purity.
Nordic Food for Many 2017
Sweden, Annika Unt
Creates positivity and joy around the public meal. Inspires both staff and students with nutrition, health, education and a wide knowledge, always focusing on the joy of eating. She stresses the fact that Sweden is unique with its free school meals to all students, she puts the focus on Swedish flavors, local producers and the understanding of where the food comes from.
Nordic Food Artisan 2017
Faroe Islands, Leif Sørensen
Leif Sørensens hand-made fermented fish crisps, or “Fish Chips”, are made from fermented fish held together by different Nordic grains, predominantly barley.
Fermented fish is a traditional and unique product of the Faroe Islands, and Leif Sørensen have expanded the utility of the product, winning the fish category of Open Icelandic Championship for Artisan Food Production with his crisps.
Nordic Food for children and youth 2017
Norway, Geitmyra Matkultursenter
Started up in 2011. This is a noncommercial foundation. The vision for Geitmyra is to learn children how the food is grown, make food and learn how our food ends up in our plate. They collaborate with the schools in Oslo. But they also have after school activities and classes in the week ends for families. It is Andreas Viestad that is the founder.
Nordic Food Communicator 2017
Åland, Michael Björklund, Smakbyn
Alandian chef that is active both in Sweden and Finland. Has done cooking shows with local food as theme in all the Nordic countries, “Mat så in i Norden”. The unique about Michael is his commitment and ability to highlight the value in the simple and local in food culture, and make these gathered things to something great. His cooking has never been about the exceptional or fine dining, but instead about Nordic foods and food culture that touches us all and he has done so for a long time – long before the blooming of Nordic food as a trend. Michael has been co-author to a lot of Nordic cookbooks.
Nordic Food Entrepreneur 2017
Finland, Thomas Snellman, Developer and distributor of the REKO retail
Inspired by a delivery model for short food supply chain in France, organic farmer Thomas Snellman, brought the REKO retail and distribution model for local food to Finland. REKO, launched in 2013, stands for fair consuming and offers customers a unique way of ordering products directly from the producer, without the need for middlemen and administrative costs. The REKO networks operate via closed Facebook groups in which orders and deliveries are agreed on. The revolutionary REKO model has spread widely due to Snellman’s enthusiastic and inspiring work: over 150 networks with over 200 000 consumers operate in Finland, over 30 networks in Sweden and there’s a growing interest in other Nordic countries and Europe.
Nordic Food Destination 2017
Faroe Islands, Heimablídni
The Faroese phrase “heimablídni” translates directly as “home hospitality”, and all across the islands you can enjoy authentic and intimate dining experiences in people’s homes. In addition to being served traditional homemade Faroese food, these underground restaurants will treat you to interesting stories that relate to that particular part of the country or village.